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Audrey Cosson
Observed names:
A. Cosson,
Cosson, Audrey
Observed institutions:
Roquette Frères (France),
AgroParisTech,
Université Paris-Saclay,
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement,
Institut Paul Bocuse,
Paris-Saclay Food and Bioproduct Engineering Research Unit
show all 6
ORCID:
0000-0002-0734-1946
Observed ORCID:
0000-0002-0734-1946
OpenAlex ID:
A5014464946
Works
13
Awards
1
Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics tools
2021
·
Audrey Cosson
, Lydie Oliveira Correia
, et al.
·
Food Chemistry
·
52
PDF
Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods
2020
·
Audrey Cosson
, Isabelle Souchon
, et al.
·
Foods
·
42
PDF
Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions
2021
·
Audrey Cosson
, David Blumenthal
, et al.
·
Food Research International
·
31
PDF
Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes
2022
·
A. Cosson
, E. Meudec
, et al.
·
Food Chemistry
·
28
PDF
Block protocol for conventional profiling to sensory characterize plant protein isolates
2020
·
Audrey Cosson
, Julien Delarue
, et al.
·
Food Quality and Preference
·
14
Multi-actor co-creation of innovative protein-rich appetisers for older adults: From the kitchen to real-life consumer tasting
2025
·
Sarah Domingie
, Anne Saint-Eve
, et al.
·
Food Quality and Preference
·
5
Delicious and nutritious: Employing multi-actor food co-design to define recipe specifications for community-dwelling older adults
2024
·
Sarah Domingie
, Anne Saint-Eve
, et al.
·
International Journal of Gastronomy and Food Science
·
3
Pea protein based foods for the future : From chemical composition to statistical models to understand the mechanisms behind perceptions of beany, bitterness and astringency
2021
·
Audrey Cosson
·
theses.fr (ABES)
·
1
Sensory and multi-actor Co-ideation: unleashing creativity to meet seniors’ needs
2026
·
A. Cosson
, S. Domingie
, et al.
·
International Journal of Gastronomy and Food Science
Souped up nutrition: Older adult appreciation and impact on appetite of co-designed foods in a restaurant context
2025
·
Sarah Domingie
, Anne Saint-Eve
, et al.
·
Appetite
Exploring culinary co-creation for innovative food development among older adults: a sensory approach
2024
·
Domingie, Sarah
, Saint-Eve, Anne
, et al.
·
HAL
Multi-actor co-creation of appealing and nutritious soups for young independent seniors
2023
·
Domingie, Sarah
, Saint-Eve, Anne
, et al.
·
HAL
Souper foods: multi-actor co-creation of appealing and nutritious soups for young independent French seniors
2023
·
Domingie, Sarah
, Saint-Eve, Anne
, et al.
·
HAL
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Works count:
13
Citation count:
176
H-index:
5
I10-index:
5
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